Old-fashioned Pork Stew
Ingredients
- 800 gPork shoulder (cut into large cubes)
- 2 tbspDuck fat
- 2 pcYellow onion (sliced)
- 3 pcCarrot (in thick slices)
- 2 pcGarlic (minced)
- 30 gWheat flour
- 250 mlDry white wine
- 250 gButton mushroom (quartered)
- 1 pcBouquet garni
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspVeal stock concentrate
Method
Tender pork pieces that fall apart with a fork, bound by a smooth, glossy sauce. The aroma of reduced white wine and thyme fills the room when the lid is lifted.
- 1
Heat the duck fat in a cast iron pot. Sear the pork cubes over high heat until a golden crust forms on all sides. The juices should mark the bottom of the pot.
- 2
Add the onions, carrots, and garlic. Let them sweat for a few minutes while stirring until the onions become translucent and absorb the cooking fat.
- 3
Sprinkle the flour over the meat (singer). Stir for two minutes to cook it, then pour in the white wine. Vigorously scrape the bottom with a wooden spatula to release all the juices.
- 4
Add the bouquet garni, mushrooms, and veal stock. Cover with water to height. Bring to a boil, then lower the heat to minimum. Simmer covered until the sauce coats the spoon and the meat is very tender.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pot when searing the meat; do it in two batches if necessary so the pieces brown instead of boiling.
- If the sauce is too thin at the end, remove the lid and increase the heat for a few minutes to reduce it until it becomes syrupy.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. It tastes even better gently reheated the next day.
